- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Inactive: 1 hr
- Yield: 2 cups
Ingredients
1 3/4 cups white vinegar
1 tablespoon kosher salt
2 tablespoons granulated sugar
1 clove garlic, crushed, plus 2 tablespoons, thinly sliced
2 serrano pepper, seeded, and sliced into half moons
2 English cucumbers, ends trimmed and thinly sliced on a mandoline
1 red onion, peeled and thinly sliced on a mandoline
Directions
- In medium saucepan over high heat, combine the vinegar, salt, sugar, the crushed garlic clove and 1 serrano pepper. Bring to a boil, then turn the heat off and allow to cool.
- Put the cucumbers and red onions in a large, nonmetallic serving bowl with remaining serrano pepper and the thinly sliced garlic and toss to combine.
- When the vinegar mixture has cooled, strain it into a small bowl and pour it over the vegetables. Stir to coat the vegetables with the vinegar mixture. Cover and refrigerate for at least 1 hour before serving.
